I’ve been seeing so many amazing ways to use pork belly recently, but I hadn’t seen a lot of sous vide cooked recipes so I decided to make one. I figured with the huge amount of fat that pork belly has, the flavor has to be delicious when you cook it so low and so slow, right? The most amazing recipes I’ve seen use a lot of traditional Asian ingredients, so I decided to go that route.
Ingredients
- Pork belly
- Gochujang– umami layer 1
- Black garlic– umami layer 2
- Soy sauce- umami layer 3
- Black sesame seeds– umami layer 4
- Onion and garlic powder- umami layer 5
- Sesame oil- umami layer 6
- Chami Yum smoked sea salt– it’s amazing!
- Brown sugar and dried red peppers for a sweet-hot kick
Instructions
Add ingredients to bag and vacuum seal. I don’t really even mix the ingredients here, because everything’s going to meld together in the bag anyway and it saves me from having to clean a bowl and spoon. If you have a traditional vacuum sealer, you may want to freeze the contents of the bag prior to sealing, this prevents the seal from getting wet. I’ve used this method many times and it works well. I used my chamber vacuum for this one.
Sous vide at 124 degrees Fahrenheit for 12-24 hours. This will give you a rare but safely cooked pork belly. If you want medium, go to 134 degrees Fahrenheit, but remember when searing the outside the meat is going to cook a bit more. This was cooked for 24 hours in the sous vide.
I use an older style Anova Sous vide machine, this is a more current model but similar.
I also use this this sous vide container, this lid, and this neoprene insulator. It’s a super-slick setup. 
After cooking…the meat is *cooked* but as always with sous vide, looks quite anemic. There’s just no Maillard reaction going on in a sous vide. You’re going to need to sear that puppy up for some color and added flavor. Before you do that, give the fat side a nice score as shown below.
We accomplished this on our old Weber grill. Using a Vortex really helps intensify the heat for that sear perfection! (see what I did there!)
Meanwhile, add the juices from the bag and reduce by half. Slice and serve with the sauce on top.
Here I served with Instant Pot Baked Beans (that we had smoked for a bit on the grill for some extra yum!)
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Sous Vide Lobster and Shrimp
- Sous Vide Prime Rib
- Sous Vide Beer Mushroom Pork Roast
- Sous Vide Pork Roast With Asian Plum Sauce
- Sous Vide Minted Leg of Lamb
- Myer’s Rum Smoked Sous Vide Pork Loin
- Sous Vide Creamy Chicken Marsala
- Honey Mustard Sous Vide Chicken
- Sous Vide Short Ribs
- Sous Vide Ranch Chicken
- Sous Vide Asian Pork Loin
- Sous Vide Steak Diane
Sous Vide Asian Pork Belly
Equipment
- Sous Vide
Ingredients
- 1 ½- 3 lb pork belly
- 4 tablespoons Gochujang
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon black sesame seeds
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 6 cloves black garlic peeled
- 2 teaspoons Chami Yum smoked sea salt
- 1 tablespoon soy sauce
- 1 teaspoon sesame seed oil
- ½ teaspoon dried crushed red peppers
Instructions
- Combine all ingredients in vacuum bag. If using a traditional vacuum sealer, freeze contents (or risk pulling liquid through and ruining the seal). Seal the bag. Cook in sous vide bath at 124 degrees Fahrenheit for 12-24 hours for rare, 134 degrees Fahrenheit for medium-rare (the meat will cook a bit more as it sears). Remove the meat from the bag and score the fat on top. Sear on very hot grill for just a minute to get some nice color on each side.
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